Raspberry Pudding 🍇🍰
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Description:
Always looking for ways to use our frozen berries, this Raspberry Pudding turned out great! Inspired by a recipe from Canadian Living magazine, it’s a delightful dessert that combines the sweet tang of raspberries with a light, fluffy cake topping. Perfect for a weeknight treat, a brunch surprise, or any time you’re craving a taste of Canadian goodness. 🇨🇦
Ingredients:
- 300g frozen raspberries
- 1/2 cup sugar + 1/4 cup sugar
- 1/2 cup butter (or Becel margarine)
- 3/4 cup sugar (or Splenda)
- 2 eggs
- 1/2 tsp vanilla
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
Instructions:
| Step | Instructions |
|---|---|
| 1 | Drain raspberries, reserving juice in a liquid measure. Add enough water to make 1 cup, then set aside. 🥤 |
| 2 | Preheat your oven to 350°F (175°C). Grease an 8-inch square metal cake pan. |
| 3 | In the prepared cake pan, toss the raspberries with 1/4 cup of sugar. Set the raspberry mixture aside. 🍓 |
| 4 | In a large bowl, beat the butter (or margarine) with 3/4 cup of sugar until light and fluffy. 🧈 |
| 5 | Beat in the eggs, one at a time, then add the vanilla. Mix until well combined. 🥚 |
| 6 | In a separate bowl, whisk together the flour, baking powder, and salt. |
| 7 | Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, making 3 additions of flour and 2 of milk. Mix until just combined. 🥛 |
| 8 | Spread the batter evenly over the raspberries in the cake pan, smoothing the top with a spatula. |
| 9 | In a small saucepan, bring the reserved raspberry juice and the remaining 1/4 cup of sugar to a boil. |
| 10 | Pour the hot raspberry syrup over the batter in the cake pan. 🍮 |
| 11 | Bake in the center of the preheated oven until the edges are bubbly and the cake is firm to the touch, about 50 minutes. 🕒 |
| 12 | Remove from the oven and let the pudding cool slightly before serving. 🍴 |
| 13 | Store any leftovers at room temperature for up to 8 hours. Reheat if desired before serving. Enjoy the delightful flavors! 🎉 |
Recipe Notes:
- Make Ahead: This Raspberry Pudding can be made ahead of time and stored at room temperature for up to 8 hours. Simply reheat it gently before serving for that fresh-out-of-the-oven taste.
- Ingredient Substitutions: For a lighter version, you can use margarine instead of butter and a sugar substitute like Splenda instead of regular sugar. The result is still wonderfully light and delicious!
This Raspberry Pudding recipe is a delightful way to enjoy the bright, fruity flavors of raspberries in a comforting, warm dessert. Whether you’re serving it up for a special occasion or just a cozy night in, it’s sure to be a hit with your taste buds! 🌟
